"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Monday, December 31, 2012

Steamed Lapu-Lapu with Tomato Sauce

And so the countdown begins....

Just a few more hours from now and we welcome 2013. A new year to start everything. New hope. New endeavors. New goals. May the force be with us! May the Almighty bless us! May the luck be upon us!

And speaking of good luck, it's been a part of auspicious filipino practice (from chinese influence) to serve whole fish aside from those round and sticky foods during new year - for prosperity. Well, anything that promises and brings success, wealth and happiness - let's attract it all in! But let's not forget to pair it up with hard work too. 

Oh, back to the fish -here's a simple and an easy one you can dish up tonight ...  

Steamed Lapu-Lapu with tomato Sauce

Steamed Lapu-Lapu with Tomato Sauce


1 med. size Lapu-Lapu (also known as grouper)
2 ripe tomatoes, chopped
1 onion, finely choped
1 small red bell pepper, finely chopped
3 tbsp tomato sauce
2 tsp brown sugar
1 tsp grated ginger (1/4 part goes to the fish and the rest to the sauce)
1 green chili, chopped (as garnish)
salt , to taste
ground pepper, to taste
3/4 cup water
1/2 tsp sesame oil
2 tsp cooking oil
1/2 tsp hot sauce (optional )

How to prepare:

  • Clean fish. Wash.Pat dry. Rub some ginger and little salt and pepper and the sesame oil. 
  • Steam fish in your steamer. This cooks fast. about 5 to 10 minutes its done.Set aside. 
  • In a pan, heat oil, saute, ginger, onion.add tomato and bell pepper and the rest of the ingredients.
  • Simmer and let the tomatoes softened, and the sauce thickened. Add more water if you want it a bit more saucy. Adjust seasoning as preferred. 
  • Pour the sauce over the fish. Garnish.
  • Enjoy!
Note: Lapu-Lapu can be a bit expensive, no worries - you can use also use Tilapia.

Wishing you Happy and Prosperous 2013 Everyone!!! 

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday

Thursday, December 27, 2012

Chicken Relleno {Stuffed Deboned Chicken}

Chicken Relleno (Stuffed Deboned Chicken)

Chicken relleno has always been a feast to the eyes as much as it pleases our "panlasang pinoy". It has become a tradition, a part of our noche buena or Christmas dinner. Some friends has always asked me how do I make my chicken relleno. Well I haven't posted it before either because it's gone in a flash (oh yes! that fast!)  before I'd get a decent photo of the chicken relleno.

Lucky me! This time,I was able to tap some hands who would want to get a pinch for a bite piece of this stuffed chicken :) This is what we had for Christmas dinner.

 Chicken Relleno 

This is really very easy to make. Fresh deboned chicken are available in the supermarket, so no hassle if you don't know how to debone a chicken - just buy a ready one! Then everything is just going to be just mix-stuff-bake/roast.

Chicken Relleno

Chicken Relleno {Stuffed Deboned Chicken}

1 deboned chicken (about 1 to 1.5 kgs.)
1/4 butter
1 tsp annato seeds (atsuete) *optional

For the chicken marinade:
2 tsp soy sauce
2 tsp calamansi juice
dash of ground black pepper

For the stuffing:
400 g minced chicken
1 red bell pepper, finely chopped
1 large white onion ,finely chopped
1 stalk celery, finely chopped
1 carrot,grated
1 pc chorizo de bilbao, finely chopped
1/8 cup raisins
2 pcs pandesal  (or day old bread), soaked in one cup of milk
3/4 cup bread crumbs
1/2 tsp paprika
1/4 tsp  fresh ground pepper
1/2 tsp salt, or to taste
2 hard boiled eggs

  • How to prepare:

1. In a bowl, mix the marinade.Marinate the chicken for about 30 minutes to an hour.
2. Pre heat oven to 190oC 

2. Lay the chicken in a flat surface as shown in the photo above.

3. In a bow,mix all for the stuffing except the hard boiled egg. If you would want to know
if the seasoning is just right, get a small piece and fry it in a pan. This way you would know
if you need to adjust the salt. Some recipe would call for pickles, I opted it out, I wanted the celery
and the paprika instead. 

4. Stuff the mixture inside the cavity. In the mid part squeeze in the hard boiled eggs.

Add caption
5.  When done stuffing, seal the cavity with a toothpick or stitch them if you like. 
then tie the legs to keep it close together. After that, rub some butter and ground pepper.

6.  [Sorry no photos, I forgot to took some on this part] Place the chicken in a roasting pan [or a rectangular baking pan], cover with foil. 

7.  Bake for about 45 minutes. Remove the foil cover. Get some of the drippings, place it in a cup,then mix in the annato seeds. The sauce would be reddish. There, we have some basting to do. :) 
Baste the chicken every once in a while to keep from drying. Let the chicken cook for about 45 minutes more or until nice golden brown. Let cool for about 10-15 minutes before slicing. 

8. I love it best with mushroom gravy sauce. Yum!

Happy Holidays!                      

Thursday, December 06, 2012

Sweet and Spicy Pork Ribs (Korean Style)

Korean dramas, K-pop fashion and music .... we've been literally hit by these Korean storm. The latest obviously is Psy's Oppa Gangnam Style. :) Admit it! you know the song. You even tried the galloping moves :) I did!!! shhhhh! It has captured the global audience for several weeks already and still is a craze up to now. You can hear it almost everywhere, and when you do, I bet your hips and feet are moving unconsciously to the beat. And I bet, you're even practicing it for your Christmas party. Come on, don't be shy! Admit it!

Hush now. I can't tell you more about this dance, coz I'm not that so much into dancing. I would want to, but  goodness - parehas kaliwa paa ko! 

Now, let's just go talk about food. Korean food. Come to think of it, I haven't even been to an authentic Korean restaurant (as in authentic!). I have tried bulgogi and kimchi. And  I do know, based from the cooking shows and Korean dramas I've watched - guilty again :), the cuisine is superb when it comes to taste and presentation. Remember Jang Geum of Jewel in the Palace korean drama? It was fascinating how they prepare their cuisine traditionally. 

The closest and perhaps the easiest Korean dish I could think of that I could whip up for our dinner tonight is the Spicy Pork ribs. It so happen also that I found a pack of instant Dweaji Kalbi seasoning mix in the grocery earlier. Now isn't that convenient? Dweaji kalbi (or galbi) means pork ribs.
So come, let's dish up a yummy sweet and spicy pork ribs.

Korean Style: Sweet and Spicy Pork Ribs  (Dweaji Galbi)

Sweet and Spicy Pork Ribs


  • 1 kilo of pork spare ribs (I had it cut in into 2 to 3 inches)

For the marinade:

  • 1 pack of Dwaeji Galbi seasoning mix
  • 1 tbsp sesame oil
For basting:
  • 1/2 cup pineapple juice
  • 1 tbsp brown sugar
  • 1/8 tsp grated ginger
  • 1/8 tsp garlic powder
  • 1 tbsp soy sauce
  • dash of black ground pepper
  • 1 tbsp sesame oil

How to prepare:

Marinate the pork ribs with Dweaji Kalbi seasoning mix and  sesame oil.

  1. Marinate the pork with the Dweaji Kalbi seasoning mix and 1 tbsp sesame oil for about 3 hours.
  2. Preheat oven to 190°C.
  3. Mix all the ingredients for basting mix in a bowl.
  4. Line a baking sheet with aluminum foil.
  5. Arrange the meat on the baking sheet. Don't throw away the marinade, mix it with the basting sauce.Set aside.
  6. Tightly cover the meat with foil.
  7. Bake for 1 hour. Remove the foil cover. By this time, meat is tender.

There's two way for you finish this off, choose which is more convenient for you, after step #7
  • OPTION 1: Set the oven to grill. Pre-heat grill. Grill the ribs for 10-15 minutes. Baste the ribs with the  sauce while grilling. While doing this, you'll notice that the sauce becomes thicker and sticking nicely to the meat.
  • OPTION 2: Cook it over charcoal grill. Continuously baste the meat while grilling. Cook it until nicely charred.

Note: I originally planned to cook it charcoal grilled, but then I don't have a stock of charcoal.           So I cooked it in the oven. OPTION 1.

Serve it with rice and stir-fry vegetables. Enjoy!
Mashikeh - mogoseyo! Now I'm learning korean language as well- i picked it up from the Korea nobelas, guilty again!          

Korean Style: Sweet & Spicy Pork Ribs (Dweai Galbi)

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday

Sunday, November 25, 2012

Pinaputok na Tilapia with Toasted Garlic

Pinaputok na Tilapia with Toasted Garlic

"Pinaputok" is a tagalog word which means bursting or popping or exploding.  "Pinaputok na isda" literally means a fish stuffed with tomatoes,ginger, onions, etc. Sounds tasty, isn't it? Well it holds true to its promise.

This is a very simple and easy fish dish you can make. You can use banana leaves or foil to wrap the fish. Then you can fry it or grill it, whichever you prefer.

To add more flavor, I toasted some garlic as toppings and drizzle the oil used into the fish. And when done? Whoah! You get to enjoy a very tasty dish. 

Oh by the way, I just used my oven toaster in cooking this. It was fast and no mess at all.

Pinaputok na Tilapia with Toasted Garlic

Pinaputok na Tilapia


1 big Tilapia 
1 big ripe tomato, chopped
1 med.sized red onion, chopped
1 thumbsized ginger, grated
salt and pepper
5 cloves garlic, minced
2 tbsp oil

How to prepare:
  • Wash and clean the fish. Pat dry. Rub some salt onto the fish.
  • In a heated pan, put the garlic and oil. Toast in low heat until golden brown and crisp. Set aside the garlic, do not discard the oil, we will use it for the fish.
  • In a bowl, mix the chopped tomatoes,ginger and onion.Add a dash of salt and pepper. Then stuff the mixture into the stomach. 
  • Drizzle the fish with the oil used from toasting garlic before wrapping it with the foil.
  • Preheat the oven toaster for 5minutes. Then cook the fish for 10 minutes.
  • Unwrap the cover, then cook for another 10 minutes to achieve a nice brown tilapia.
  • Transfer in a plate, sprinkle with toasted garlic. Add soysauce and calamansi on the side as dipping sauce. yum!
  • Enjoy!
Pinaputok na Tilapia with Toasted Garlic

This post is linked to :  eRecipecards ,  Food Trip Friday

Have a great weekend everyone!

Happy cooking!

Friday, September 28, 2012

Rellenong Pusit (Stuffed Squid)

Rellenong Pusit (Stuffed Squid)
Us Filipinos are fond of relleno dishes. Obviously one of the acquired taste we had from our spanish heritage. Relleno in spanish means stuffed or filling.
Rellenong pusit or Stuffed Squid is one of the easiest dish to make. Though cleaning the squids and removing the inks would be a bit messy, you'll be rewarded afterwards with a tasty treat.
In making Rellenong pusit, you can put any stuffing you prefer - onions, ground meat, tomatoes, peas, potatoes, peppers, mushrooms, carrots, raisins, etc. Then when stuffed- you can have it fried or grilled. Just make sure not to overcook the squid coz once you did, it would be like chewing a rubber (and you wouldn't want that of course!). And with the sauce, well, I wouldn't just settle with a ketchup :) though my daughter pleads so much sooooo... You can make your choice of sauce actually, make one that would compliment the relleno. I have always wanted the sauce some chinese restaurants make with their squid dish, one in particular I like is the one of the Wok-In restaurant in Malate.

Rellenong Pusit (Stuffed Squid)

Rellenong Pusit (Stuffed Squid)

  • 6 pcs medium sized Squids
  • 300 gms ground pork
  • 1/2 cup bread crumbs 
  • 1 red bell pepper , finely chopped
  • 1 large onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 tsp grated ginger
  • salt and pepper, to taste
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tbsp cooking oil
  • green onions, for garnish
     For the sauce:
  • 1/2 cup tomato sauce
  • 1 tbsp oyster sauce
  • 1 tsp soy sauce
  • 1 tsp grated ginger
  • salt and pepper, to taste
  • 1 tsp of sugar
  • 1/2 cup water

Rellenong Pusit (Stuffed Squid)

How to prepare:
  1. Clean the squids. Firmly yet gently pull the head away, the ink sac and inner parts will come with it. We won't be throwing away the heads, just remove the ink sac and squeeze out to discard the beak-like that's in the center of the tentacle. 
  2. Cut the tentacles about an inch below the eyes, then chop the tentacles (we will include it later for the stuffing)
  3. Wash and pat dry the squids with a paper towel. Set aside.
  4. In a pan, heat oil, then add onions, then garlic, ginger then bell pepper . Toss in ground meat. Season with soy sauce, oyster sauce, salt and pepper. Let brown. Add the chopped tentacles, stir then add bread crumbs. Cook for another 2 minutes. Set aside. Let cool.
  5. Then stuff the squids with the above mixture. Secure the ends with a toothpicks.
  6. In a pan, heat oil then lightly fry the squids for about 3 minutes. Set aside.
  7. In the same pan (still with the oil from frying the squids), add the tomato sauce, water and ginger. Season with soy sauce and oyster sauce. Add pepper and salt as needed. Then add sugar. Let simmer in medium heat.
  8. Then put back the stuffed squids again in the pan (with the sauce) and the squid heads we set aside earlier. Cover and cook for about 2-3 minutes. Remember: Do not overcook the squid.We want it soft. 
  9. Serve warm. Enjoy!

Rellenong Pusit (Stuffed Squid)

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday , Recipe Sharing Monday

Have a great weekend everyone!

Happy cooking!

Wednesday, September 19, 2012

Spicy Beef Caldereta

Spicy Beef Caldereta

If my family would have a list for beef dishes they'd want to have, Beef Caldereta wouldn't miss a spot. It's a favorite - with or without occasion. And this is also one of pinoy's favorite "pulutan" with beer . My Dad used to cook it over charcoal for several hours until the meat gets sooooo tender. And it gives a much flavorful taste than that of being cooked in a gas range oven.
Well, now I'm reminded to buy a charcoal oven so I could cook some dishes the traditional way :) never mind scrubbing the blackened and stained pot afterwards.
And just like other Filipino dishes, this one tastes even more delish as leftover. So I'm keeping some in the fridge for tomorrow.

  • 1 kilo beef chunks
  • 1/4 cup liver spread
  • 250g tomato sauce
  • 1/2 cup green olives (the salty and sour taste of green olives gives a very nice flavor for this dish)
  • 1/2 cup grated cheese
  • 1 big  red bell pepper, seeded and sliced
  • 3 medium sized potatoes, peeled and sliced (yeah!we love potatoes, so we're putting much)
  • 1 carrot, peeled and sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1/4 - 1/2 tsp paprika
  • 1/4 - 1/2 tsp cayenne pepper
  • salt and freshly ground pepper, to taste
  • 3 tbsp oil
  • water, about 1/2 liter or more as needed
  • hot sauce (optional)

  • In a pot, heat oil. Fry potatoes until light brown. Set aside.
  • In the same pot, saute onions and garlic and half of the red bell pepper (we want it nicely roasted). Add beef chunks. Let brown.
  • Add enough water to cook beef for about 2 hours or more, or until tender over low heat. 
  • Then add tomato sauce and liver spread.Add olives, carrots, potatoes, bell pepper, bay leaves. Add cheese. Season with salt, pepper and paprika.
  • Simmer for another 20 minutes or until sauce thickened. Add 1 tbsp hot sauce for a little kick. Remove bay leaves.
  • Serve with rice.
  • Makes about 10-12 servings.
  • Enjoy!
Spicy Beef  Caldereta

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday 

Friday, August 17, 2012

Toasted Siopao

I'm a total Toasted Siopao buff !
I remember one time (some 2 decades ago --- argh! now you're mentally calculating my age hmn!) when some friends and I went into this small snack shop in Manila - with dumplings and siopao to offer - of course I asked for a toasted siopao, then all heads snapped to my face - as if they heard me wrong. Yeah! they've never heard and never had a toasted siopao before. Seems they only knew steamed siopao : asado and bola-bola. Now, I heard some bakeshops in QC do sell some toasted siopao today. But I doubt if they taste good as the ones in Naga City.
Since I have some leftover chicken today (roasted chicken for lunch), I've decided -why not make siopao?
The first time I made it, t'was good. The second time - nah! I didn't know what happened, the buns were as hard as a rock. lol!
So now, is my third try.... and luckily, it turned out great! Yum! The buns tasted good. Nicely toasted yet soft in the inside. Though not as awesome as those ones from Naga restaurant - but definitely good!

Toasted Siopao

2 1/2 - 3 cups flour
2 tsp active dry yeast
5 tbsp sugar
3/4 cup warm milk
1/3 cup warm water
1/2 tsp salt

Egg wash:
1 egg, slightly beaten with 1 tbsp of water

2 cups shredded cooked chicken (i used the leftover of the roasted chicken we had for lunch)
2 pcs chorizo, sliced
1 potato, peeled and cubed
2 pcs salted egg, quartered
2 tbsp cooking oil
4 cloves garlic, minced
1 onion, chopped
4 tsp hoisin sauce
4 tsp oyster sauce
1 tbsp sugar
1/2 cup water
1/4 cup green peas (i have some left over, so I tossed it in as well :) )
2 tsp cornstarch, dissolved in water
salt and ground black pepper , to taste

  • Dissolve 2 tbsp sugar in milk and water. Add in yeast, let stand for about 15 minutes - until bubbly.
  • In a bowl, mix the dry ingredients - sugar , 2 1/2 cups flour and salt. Then add to milk and water mixture. 
  • Kneed the dough. Add flour as needed until it's not sticky. Then place and cover it in an oiled bowl. Let the dough rise for about an hour.
  • While waiting for the dough to rise, prepare the filling. Heat oil in a pan.Saute garlic, chorizo, toss in the chicken and green peas. Stir in hoisin sauce, oyster sauce and water. Add sugar then cornstarch solution. Cook for about 3-5 minutes. Set aside. Let cool.
  • Preheat oven to 180 °C.
  • Now, to prepare the dough, punch it down (yeah as in really do some punching), then roll it and cut into 10 - 12 pieces. Roll each piece into a ball. Then cover with cloth. Set aside for about 10 minutes.
  • Then flatten each roll to form a thin circle. Place a scoop of filling in the centerthen add a slice of egg, gather the edges over the filling, then pinch the edges to secure and seal the bun.
  • Place the buns with the seam upside down in a baking tray. Cover with cloth and let rise for about 15 minutes or until puffy. Brush buns with egg wash.
  • Bake the siopao for about 20 minutes or until it toasts to a nice soft brown. 

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday ,  Recipe Sharing Monday

Wednesday, June 27, 2012

Paksiw na Galunggong sa Santol

And now..it's the season of Santol! It's back! It's back!
I got wide-eyed when I saw baskets of santol in the market early this morning. Hmn! That is so good! I haven't eaten Isdang Pinaksiw sa santol in a loooooong time.
Maybe you've tasted Sinigang sa santol or the ginataang santol... but it's seldom you've come across or even tasted a dish of pinaksiw sa santol.

This is perfect to share on our Kulinarya's challenge for this month. Our hosts Cherrie of  Sweet Cherrie Pie & Tina of Pinay In Texas Cooking Corner  tasked us to prepare a unique Filipino dish. So here's my share -  Isdang Pinaksiw sa Santol ~ "Only in the Philippines".

In choosing santol for this dish, pick the ones which are ripe enough. Not too ripe cause that's sweet already and not green coz that's gonna be bitter. We want the perfect sourness.

I used galunggong fish (also known as mackerel scad or round scad)) for the paksiw. Galunggong is considered as "the poor man's fish" , being the most affordable fish for a common filipino. It is used as benchmark for the economic status of the local public. But I guess that won't be applied these days anymore, because it's now as pricey as some imported and local fish we have in the market.

Paksiw na Galunggong sa Santol


1 kilo Galunggong
3-4 pcs santol
1 onion, chopped
3 cloves garlic, minced
2 thumbsized ginger, sliced and crushed
3 siling haba (finger chilis)
2 tbsp vinegar
1 cup water
salt and pepper, to taste
banana leaves for wrapping (but optional, i just wanted to wrap it coz i love the hint of flavor and aroma of the banana leaves

How to prepare:

  • Clean, de-gut and wash the fish. Drain. Then rub with some salt and pepper.
  • Wrap the fish with banana leaves.

  • Peel the santol, the make some crisscross slits, then you may or may not remove the seeds. But never swallow the seeds cause it might cause some digestive problems.

  • In a pan or pot, put the fish and all the ingredients together. 

  • Cover and let cook for about 15 minutes or until the water is reduced. Adjust the taste with salt and pepper.

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday

Sunday, June 24, 2012

Ginataang Labong

Labong or bamboo shoots are commonly used in Asian dishes. This is one of my all-time favorite vegetable. It is low in calories and fat. It is also one good source of potassium and fiber.

Fresh Labong (bamboo shoots) is widely available in our Philippine markets. And if you are thinking of one light-budget dish, then this one is up! With just about P50-P70, you'll have a yummy Ginataang Labong for a family lunch. Mosts palengke (markets) or even supermarkets sell it already sliced, so no need to do some chop, chop, chopping....

What else can you expect but me putting on more chilis and pouring in cococonut milk. But what I like best with Labong is adding sardines into it. But you can also use shrimps or meat. Me? just simply sardines.

Ginataang Labong sa Sardinas

Ginataang Labong (Coconut creamed Bamboo shoots)

2 and 1/2  cups sliced labong (bamboo shoots)
2 cups coconut milk 
1 onion, chopped
3 cloves garlic, minced
1 thumbsized ginger, peeled and crushed
1 cup of chili leaves (optional)
chopped red and green chilis, as desired
1 small can of sardines in tomato sauce
salt and pepper, to taste

  • First, we need to cook the bamboo shoots in boiling water for about 20-30 minutes. This will soften the shoots and get rid of its bitterness. Leave it boiling uncovered to dissipate into air the compounds that cause bitterness. Drain the water when done. Set aside
  • In a pan, put together the coconut milk, ginger,onions, garlic and the sardines. Cook in medium low heat while stirring constantly to avoid curdling. Add the bamboo shoots. Then cover and cook for about 10 minutes or until the bamboo shoots are more tender and the coconut milk is reduced to desired sauce consistency.
  • Season with salt and pepper as desired. Add the chopped chilis and the chili leaves.
  • Serve with rice.
This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday

Sunday, June 17, 2012

MABFEX 2012 : 6th Manila Foods and Beverage Expo

Had a good time today (as expected!) at the 6th Manila Foods and Beverage Expo at the Manila World Trade Center. It's the biggest and most awaited food show of the year to all food enthusiasts and entrepreneurs. The event runs from June 13 to 17. So if you happen to be near the area, you might want to join the fun - it's the last day today so hurry, hurry, hurry!

With P100 as entrance fee you get to enjoy a  gastronomic adventure  for a day....   So off we go - me and Mr.B. 

Just present your ticket to claim your free bag.... now that's mine stuffed with goods bought at discount prices... take note: there are over 500 booths that sells and displays their products. urgh! so many things to buy... so little budget :(

now, these can't fit in my bag haha! you'll see lots of kitchen equipments and gadgets for home and business use...

cookwares, baking stuffs

table set-up by Pillsbury...

business guide booklets being sold in a booth...

free seminars and cooking demos by renowned chefs...

the event includes inter-school cooking and cake decorating competitions....
great tasting wine locally produced...

flavors such as star apple, strawberry and chocolate might pick your interest...

Whew! fun-filled day it was... With some bags of purchases, Mr.B. just happily tagged along ~ delighting himself with the local and international food booths offering "free taste" samples of their product. That's what we love best! Free taste! I wasn't able to take pictures of some food booth because we were so having an ample time endulging with foods! Yey!

Sunday, June 10, 2012

Pork Binagoongan sa Gata

Pork Binagoongan sa Gata
(Pork in Shrimp Paste simmered in coconut cream)

This is one popular Filipino dish I crave every once in a while. Traditionally this is done by simply sauteeing the ingredients. But adding coconut cream, what else can I tell you but Hmn!More yummy!

So for today's lunch ( even if its 34°C outside) let's have spicy Pork Binagoongan... Ooops ~ skip your diet for now 'coz cupfuls of rice entails this one. :)

Pork Binagoongan sa Gata
(Pork in Shrimp Paste simmered in coconut cream)

Pork Binagoongan sa Gata

1 kilo pork kasim , cubed
3 tbsp shrimp paste
2 cups coconut cream
1/3 cup vinegar
8 cloves garlic, minced
1 onion, chopped
1 thumbsized ginger, grated
2 pcs bay leaves
1 tbsp sugar
2 tbsp cooking oil
chopped green and red peppers (as desired)


  • Place the meat cubes in a bowl, pour in the vinegar. Set aside for about 10 mins.
  • In a pan, heat oil, sautee onions and garlic. Stir in the meat. Let slightly brown.
  • Add the shrimp paste.
  • Pour in the coconut cream, sugar, bay leaves and half portion of grated ginger. Cover and simmer for 15 minutes or until pork is tender and the coconut cream reduced. I  used pork kasim (shoulder), its a tender part of pork and requires lesser time to cook.
  • I did not add salt because the shrimp paste was salty enough. You may adjust the taste as preferred.
  • When cooked, turn off the heat, then add the chopped chilis and the rest of the grated ginger.
  • Serve with rice. Enjoy!

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday

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